The Cinnamon Collection has chosen Dubai for its first international outpost.
Another day, another fine-dining institution gearing up to open in Dubai – not that we’re complaining. In fact, we’re celebrating the fact that The Cinnamon Collection by Indian-British celebrity chef Vivek Singh has chosen our shores for its first international outpost. Incidentally, the move coincides with the 20th anniversary of The Cinnamon Club in London that is located within the former Westminster Library, serving elevated Indian cuisine in a storied setting rooted in bookcases stacked with old volumes.
Set to launch this December, The Cinnamon Collection Dubai will take up a two-year residency at luxury waterfront resort Park Hyatt Dubai, with each of its three distinct dining concepts – Cinnamon Bazaar, Cinnamon Kitchen, The Cinnamon Club – taking turns to debut. Kicking off with Cinnamon Bazaar, the restaurant space has been redesigned to bring Singh’s signature concept to the Middle East. Evoking the hustle and bustle of the bazaars dotted along the traditional trading routes that collected the empires of the Old World, the eatery is all about sharing and community, with décor elements like bright patterned tiling, luxurious gold touches, hanging lanterns and vibrant drapery adding a sense of place.
On the menu will be Indian dishes with global flavours, mirroring the cultural melting pot and stories of ancient and modern bazaars. Dishes will offer a cross-cultural dining experience, so you’ll begin your culinary journey with snacks such as Calcutta spiced crab and beetroot in chickpea batter or chicken haleem with masala sourdough toast before making your way to larger dishes that are perfect for sharing – Cinnamon Bazaar’s famous Lamb Roganjosh shepherd’s pie included.
And because a key feature of traditional Indian bazaars is the chaat cart, the restaurant will offer a variety of traditional street food snacks from a cart that journeys through the restaurant. Chaat with pressed watermelon, amaranth seeds, date chutney and masala cashew nuts? Yes, please. Afternoon tea, meanwhile, is reimagined as Bazaar High Chai, a decadent spread of Anglo-Indian sandwiches and other nibbles – think: masala fish fingers with homemade tomato chutney. Finishing touches here entail the likes of saffron macarons, coriander-pistachio cake and rosewater marshmallows, indulging diners on their way out.
Vivek Singh, Executive Chef and Founder of The Cinnamon Collection, says: “We are delighted to be working with Park Hyatt Dubai and excited to be able to bring all three brands to Dubai. This year marks the 20th anniversary of our first restaurant, The Cinnamon Club, so it feels a fitting moment to extend our brand reach overseas. It’s a pleasure to be working with Park Hyatt Dubai who, like The Cinnamon Collection, have a longstanding and deserved reputation for excellence. We look forward to welcoming a new group of diners when we open our doors in September.” Come Spring 2022, Cinnamon Bazaar will transform into Cinnamon Kitchen before The Cinnamon Club arrives in Autumn 2022 as the third and final part of this exciting residency, keeping us on our toes and eager for more.